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AssigneeNabisco Technology Company
InventorsRichard D. Fazzolare, Joseph A. Szwerc, Richard R. McFeaters
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The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantially all of the ingredients of the composition. The method involves mixing and heating the composition in a cooker extruder or continuous mixer to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is a corn and a potato ingredient. The formed composition is sheeted and the sheeted composition is then laminated, educed in thickness, formed into pieces, and baked in a conventional oven. During baking the exterior layer of the dough cooks rapidly and traps steam in the interior portion of the dough. Blisters and curls result in the final product that impart a chip-like appearance to the final product. An alternative embodiment includes applying a spray oil to the pieces before baking to obtain a final product having a flat cracker-like appearance.
A baked starch-based snack consisting essentially of at least about 68% by weight, based upon the weight of the snack, of a blend of a gelatinized corn starch and at least one starch-containing ingredient selected from the group consisting of dried potato products, said snack being produced by baking a sheeted dough having a plurality of laminae to obtain a crisp, chip-like texture, and a thin, flat chip-like appearance or a thin, partially delaminated, blistered chip-like appearance, said blistered appearance being present over the surface of said snack.
A baked starch-based snack consisting essentially of gelatinized corn starch and at least one starch-containing ingredient selected from the group consisting of dried potato products said snack being produced by baking a sheeted dough having a plurality of laminae to obtain a crisp, chip-like texture, and a thin, flat chip-like appearance or a thin, partially delaminated, blistered chip-like appearance.
A method for producing a baked potato-based snack comprising admixing ingredients consisting essentially of gelatinized corn starch and at least one starch-containing ingredient selected from the group consisting of dried potato products to form a dough, forming the dough into a sheet, forming the sheet into a laminate, cutting the laminate into pieces, and baking said pieces to obtain a potato-based snack having at least about 68% by weight of gelatinized corn starch and said at least one starch-containing ingredient, based upon the weight of the snack, a crisp, chip-like texture, and a thin, flat chip-like appearance or a thin, partially delaminated, blistered chip-like appearance, said blistered appearance being present over the surface of said snack.
A baked starch-based snack consisting essentially of gelatinized corn starch and at least one starch-containing ingredient selected from the group consisting of dried potato products, and less than 10% by weight-of-shortening or fat, said snack being produced by baking a sheeted dough to obtain a crisp, chip-like texture, and a thin, flat chip-like appearance or a thin, partially delaminated, blistered chip-like appearance.
A method for producing a baked potato-based snack comprising admixing ingredients consisting essentially of water, gelatinized corn starch and at least one starch-containing ingredient selected from the group consisting of dried potato products to form a dough, forming the dough into a sheet, cutting the sheet into pieces, and baking said pieces at a temperature which yields a rapid formation of steam within the pieces sufficient to give rise to blister formations as the pieces are being baked, wherein said baking results in a potato-based snack having less than about 10% by weight of shortening or fat, a crisp, chip-like texture, and a thin, flat chip-like appearance or a thin, partially delaminated, blistered chip-like appearance.
A baked starch-based snack consisting essentially of at least about 80% by weight, based upon the weight of the snack, of a blend of a gelatinized corn starch and at least one starch-containing ingredient selected from the group consisting of dried potato products, and less than about 10% by weight of shortening or fat, said snack being produced by baking a sheeted dough to obtain a crisp, chip-like texture, and a thin, flat chip-like appearance or a thin, partially delaminated, blistered chip-like appearance.
Dependencies are inferred from the claim text.